Mongolian Lamb 210ml
NON-GMO
No MSG
No Preservatives
Coeliac Endorsed
 
210ml NON - GMO No added MSG No Preservatives Gluten Free A blend of sweet and savoury cooking sauce ideal to pair with lamb, chicken, and beef as well as in any Asian stir fry dish. Use one bottle per 500g of meat.   Buy Now At Coles ...Read more
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  • Description
  • Nutrition Information
  • Benefits
  • Recipe
  • Reviews
  • 210ml
  • NON - GMO
  • No added MSG
  • No Preservatives
  • Gluten Free

A blend of sweet and savoury cooking sauce ideal to pair with lamb, chicken, and beef as well as in any Asian stir fry dish. Use one bottle per 500g of meat.

 


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Ingredients

Water, sugar, soy sauce (water, soybeans, salt, rice) (15%), tomato paste, thickener (1422), caramel (150a), garlic powder, garlic, oyster extract, spices (coriander powder, five spice powder (cumin, clove, cinnamon, coriander seed, star anise)), shallot, chilli powder, stabilizer (415), food acid (270), garlic flavour, salt.

 

Contains fish & soybeans

Nutrition Information

Servings per package: 14

Serving size: 15ml

 

Ave. Quantity Per serving

Ave. Quantity Per 100mL

Energy

97 kJ

644 kJ

23 Cal

154 Cal

Protein

Less Than 1.0 g

2.0 g

Fat

Less Than 1.0 g

Less Than 1.0 g

Saturated

Less Than 1.0 g

Less Than 1.0 g

Carbohydrate

5.3 g

35.0 g

Sugars

4.5 g

30.2 g

Sodium

282 mg

1877 mg

Gluten

Not Detected

Not Detected


Gluten-Free (Coeliac Australia Endorsed)

All AYAM™ Asian Sauces are gluten free and endorsed by Coeliac Australia.


No Nasties

AYAM™ has banned genetically modified ingredients, preservatives, added MSG and trans-fat in all AYAM™ products.


Mongolian Lamb

pax icon 4 people   | time 20 minutes
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Ingredients

  • 500g lamb fillet or leg steaks, thinly sliced into strips
  • 210ml AYAM™ Mongolian Lamb Sauce
  • 2 tbsp vegetable oil
  • 2 garlic cloves, crushed
  • 1 sliced red chilli (optional)
  • 1 red capsicum, deseeded and sliced
  • 3 spring onions, chopped into 4cm lengths
 

Method

  1. Heat 1 tablespoon oil in a wok or pan over medium heat. Stir-fry lamb in batches until just cooked. Set aside.
  2. Add remaining oil to the wok. Stir-fry the garlic, chilli, capsicum and onions for 2 minutes.
  3. Add the lamb and sauce, cook, stirring, until heated through.
  4. Serve with steamed rice or cooked hokkien noodles.
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